This is one of three entrees I helped make during a grilling class at Ann Arbor Cooks. I am fortunate to have access to places that offer cooking/baking classes where I can learn new things and just have fun such as Zingerman’s, Whole Foods, Recreation Dept., local community colleges. I have changed the recipe a little, especially the directions.
Shrimp Caesar Salad with Grilled Croutons and Romaine, Adapted
- 2 flat anchovy fillets, drained and chopped
- 1 small garlic clove, chopped
- 1/2 cup extra-virgin olive oil
- salt to taste (not needed as the anchovies are loaded with salt)
- 1/4 tsp. pepper
- 12 (1/2-inch thick) slices baguette
- 1 egg yolk
- 2 tbsp. fresh lemon juice
- 2 tbsp. Worcestershire sauce
- couple of dashes of Tabasco
- 3 hearts of romaine
- 3 tbsp. olive oil
- Parmesan, shaved
Puree anchovies, garlic, oil and salt and pepper to taste in a blender or food processor until smooth. Brush both sides of the baguette slices with some of this mixture, grill the bread for about 2 minutes until you barely get some grill marks.
To the leftover anchovy mixture add the egg yolk, Tabasco, Worcestershire sauce and lemon juice to the blender and blend well.
- 1-1/2 lbs. shrimp, shelled, deveined and patted dry
- 2 tbsp. olive oil
- zest and juice of 1 lemon
- salt and pepper to taste
Right before grilling toss the shrimp together with the oil, zest and lemon juice. Grill shrimp until they turn pink and have started to curl up. If you use bamboo skewers be sure to soak them in water for 30 minutes (or you could have a fire like we did in class). I always use metal skewers.
Cut romaine hearts in half lengthwise, brush or drizzle the cut side with olive oil, then grill on medium high cut sides down, covered until grill marks just appear, about 1-2 minutes depending on how hot your grill is. You want the romaine to wilt just a little, but not too much. You could also brush on some of the dressing instead of just olive oil for more flavor.
To assemble, cut romaine hearts into pieces and transfer to a large bowl. Quarter the toasts and add to the romaine. Toss salad with just enough dressing to coat. Top with the shrimp (remove tails if desired) and shaved Parmesan.
Recipe by cookingwithauntjuju.com